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The angled spits are the standard accessory for the Henny Penny rotisseries. Some of the advantages of the angled spits, compared to the double spits, are the ease and speed in which whole chickens can be placed on the spits. Also, cooking on spits compared to baskets and pans is superior as the meat cooks more uniformly and is basted by itself as it rotates. It is important to place meat on the spit evenly for even cooking results.
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Place the chicken on its back.
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Cut a small slit in the extra skin at the tail end of the chicken.
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Place one, then the other leg through the slit, so the legs are in a crossed fashion.
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Fold the wings up behind the neck.
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Hold the spit with the opening of the “V” shape facing upwards and the angle of the “V” towards the table.
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Slide the spit lengthwise through the body cavity of the chicken, tail cavity first, with the breast up.
